Wonder bread

[cottonpicken]

So what part of"i have no clue"did you not understand.

It's only instinct telling me there might be a problem here and I thought maybe somebody new something about it. The five minutes I've spent reading about it says they add lots of different preservatives one is anti bacterial,so the question in my mind is,isn't there a lot of good bacteria in our gut?again I have no clue but is it possible I'm still further ahead on the curve than,I have no clue.

[agchat]

Here is a question that has anyone thought of or experimented with. Is there a difference in moulding time if bread is brought home from the store and set in the cupboard for a couple weeks, or chucked in the freezer brought out later, then set in the cupboard for a couple weeks?

[agchat]

Don't ask why mold has a u in it. Whoops.

[wmoebis]

agchat you may want to check with CIGI they likely have/know.

All I know is I can keep my whole wheat in the bin for years (clean,cool,sweet) then take it out and make fresh bread and it will be good. What industry does with it after I sell it is when it goes bad.

[mbratrud]

I know Wonder Bread uses Extra Strong Wheat allowing them to use significantly more water than other brands. main purpose of this I believe is to add shelf life and reduce cost. pretty sure they sugar it up a bit as well. compare the nutritional breakdown, not alot in wonder bread.

[mbratrud]

My comments would be specific to white, and looking online at their label. The top threee ingredients are flour, water, then sugar.

[oneoff]

Don't worry abou a "u" in mould. It's perfectly normal and acceptable.

[oneoff]

And if mould is what normally makes bread go stale, or mouldy ; adding an antibacterial compound will do diddly squat for the potential mould problem. Bread needn't have bacterial
growth problems after it is baked. If it does then channge to another brand.

It isn't even clear; except a hint in the topic heading that "Wonder Bread" is even being defamed.
A whole lot like treating a virus infection with anti bacterial medicine; or yeast infections with the wrong class of medicine or spraying wild oat killer on broad leaved weeds.

Or worrying a lot about the consequences of trace amounts of glyphosate in food of human beings. We live; and always have lived amongst poisons and contaminants.

And sure some people are more sensitive to some things than others. And sure we should avoid all poisons and contaminants as much as is reasonable and possible.

But realize that it is accidents and what you never contemplated or expected that will likely do the most personal damage.
Not to say there aren't diseases and flu's and viruses and toxins that are not compatible with mammalian life. But not in the same category of waging war on moulds with preservatives in order to extend our food supplies life.

[farmaholic]

"As you know; besides added presevatives; other factors affect growth of moulds and fungi. The initial cooking of the bread can be counted on to destroy any stray bacteria and lots of yeast and probably the fusarium graminarium"

Unfortunately, the baking process doesn't totally remove the risk of DON, caused by graminearum fusarium, in bread. That is probably why such a big deal is made of fusarium damaged kernels.

that's off topic.

I'm going to make some toast.

[Partners]

Label says Free from all artificial Preservatives,color, and flavors..3grams of sugar for 2 slices..They use oat hull fiber also..Maybe that is the trick..

[agchat]

Wife just informed me our bread always last way longer in winter, because house is much cooler. Kinda like our butter spreads easier in summer than winter. Hmm, are we not rocket scientists.

[farmaholic]

Maybe they call it "Wonder" bread because you have to wonder what's in it that prevents it from going bad.

[parsley]

There is a "List of Permitted Bleaching, Maturing or Dough Conditioning Agents (Lists of Permitted Food Additives)"

Regulating commercial production. Mainly bakeries You will find regs on the following Govt website:

http://www.hc-sc.gc.ca/fn-an/securit/addit/list/2-bleach-blanch-eng.php

In addition, the Flour mills also apply rodent and insect treatments and prevention,, as well as different additives and treatments and supplements to the flour for various in-mill's custom needs.

Homemade bread will last3-4 days on the cupboard, and less if it's humid, and less if ingredients include molasses, starter, eggs and freshly ground grains such as rye and spelt and quinoa and einkorn. Insects and moulds and pests and bacteria will seek out these breads but will avoid some of the commercial breads
And radiated foods. My experience, Pars

[oneoff]

I'd guess that critters without feet and legs don't wander around much. When present, and alive, through whatever method of getting there without being destroyed by heat or their growth being stunted or controlled by less than their ideal growth conditions......you're going to have colonies that grow quickly and that make food such as bread unattractive; if not spoiled.

That is to say; we don't live in a sterile environment and its not desirable or possible to do so ; despite the delusion that all those bugs are not good for you.

Parsley's comments add much to the facts of what can be expected in flour and bakery products. Traces of phostoxin and a bromide compound could be used to control rusty grain beetles; and with sensitive enough tests "triffid" was found in flax even in registered seed supplies and university seed plots. Yes and even organic production.

You want to worry about selenium; well there's a case for that worry. Mercury in amalgum in fillings of a lot of people's teeth; or the fish in water behind newly constructed dams. Lead in everybody's water leaching from any brass fittings and solder joints that still remain in plumbing. Trihalomethanes from the chlorination of surface water supplies that commonly have dissolved organic matter.

Not that any of these hazards have killed many people; or even made most people ill.

Regardless; it's a cost to benefit ratio or probably much better expressed as doing substancially more good than harm. Not to say that thee isn't much more that can realistically and sensibly done to reduce those exposures.

[fjlip]

Remember a comment from a pesticide applicator class, no such a thing as ZERO, all we can do is dilute till the toxicity is not an issue. So true, and these days a drop in a swimming pool is detectable, but not deadly. The whole food supply/air we breath has unwanted contaminants, but hopefully diluted to non life threatening PPM or PPB. Long term of course the jury is out on a lot of stuff...like oneoff's list.